If you like making your own condiments, also try our bacon jam and fig jam with whiskey and vanilla. Instead of boiling the tomatoes, we roast them in the oven until their flavor condenses and they become impossibly rich and intensely flavored. Then we blend them and season them with flavors like garlic, ginger, soy sauce, and chilis. The result is gooey, sticky, spicy tomato jam that you’ll want to eat by the spoonful.
Start by cutting the tomatoes in half and then roasting them until they are super soft. Blend those roasted tomatoes with sugar, vinegar, and spices until they are a nice and smooth mixture. Now, pour the jam into a pot and let it simmer while you stir it occasionally for about 10 minutes to thicken it.
That’s it! You just made some delicious spicy tomato jam! When canning hot liquids, we prefer the simpler method of pouring the hot jam into hot sterilized jars and then carefully sealing the jars. It’s much easier than the boiling water canning method. The basic rundown is that you sterilize your jars in the oven, sterilize your lids by boiling them, then pour the hot jam into the hot jars and loosely screw on the lids. As the jam cools, the air will be forced out of the jars so it can be safely stored at room temperature for a long time. See Naomi Cakes’ detailed tutorial on how to can hot liquids.
Use it as the best-ever cocktail sauce for shrimp Spread it on a cheese sandwich Dip your fries into it Put some on a charcuterie board <- this!! Serve it on top of grilled salmon Pile in on a guacamole burger Spread it on cheese and crackers as a quick snack or appetizer Serve it with Thai fish cakes
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